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Cheesy Chicken Burritos Recipe

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Ingredients

Scale
  • 1 lb boneless skinless chicken breasts
  • 1 package taco seasoning
  • 1 cup salsa
  • 1 can black beans (drained and rinsed)
  • 3 cups cheddar jack cheese
  • 6–8 burrito sized tortillas
  • 1 teaspoon olive oil
  • pinch of chopped cilantro
  • juice of 1 lime
  • Cilantro-Lime Rice-
  • 2 cups cooked white rice
  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 3 tablespoons chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon kosher salt
  • Pico De Gallo-
  • 3 Roma tomatoes (diced)
  • 1 cup onion (finely diced)
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons fresh chopped cilantro
  • Salt and pepper (to taste)
  • Juice of 1 lime

Instructions

  1. Add the chicken to the slow cooker. Sprinkle the taco seasoning over the chicken and pour the salsa over the chicken. Cook for 2 hours on high.
  2. When the chicken is done, shred it using two forks and mix the chicken with the juices. Add the juice of 1 lime and a pinch of cilantro and mix again.
  3. Prepare the Pico de Gallo by combining all of the ingredients in a medium bowl. Cover and set aside.
  4. In a large pot add butter and garlic over medium heat. Cook until the garlic is fragrant, about 1 minute. Add the cooked rice and lime juice, cilantro, and salt. Mix until well combined.
  5. To make the burritos—Add some shredded chicken to the center of a tortilla. Top with rice and beans. Add about a ¼ cup of cheese and some Pico de Gallo. Wrap and set aside. Repeat with remaining tortillas.
  6. Heat a large skillet to medium-low heat. Add olive oil. Add the wrapped burritos, as many as will fit in the pan at a time. Heat for 4-5 minutes, turning the burritos every minute so they don’t burn until browned on both sides. Repeat with remaining burritos.

Find it online: https://blogchef.net/cheesy-chicken-burritos-recipe/